Food recipes
Pork Tenderloin with Mustard-Peppercorn Crust
Pork Tenderloin with Mustard-Peppercorn Crust Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw mustard, prepared, yellow spices, thyme, dried corn, sweet, white, raw Directions: Pat the tenderloin...
Pork Tenderloin with Mustard-Peppercorn Crust
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
spices, thyme, dried
corn, sweet, white, raw
Directions:
Pat the tenderloin dry.
Mix together the mustard and thyme; spread all over the tenderloin.
Sprinkle all over with the peppercorns.
Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
To serve, cut into 3/4-inch thick slices.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
spices, thyme, dried
corn, sweet, white, raw
Directions:
Pat the tenderloin dry.
Mix together the mustard and thyme; spread all over the tenderloin.
Sprinkle all over with the peppercorns.
Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
To serve, cut into 3/4-inch thick slices.